Crisp Thin-Crust Pizza with Tapenade
Appears in Cook's Illustrated January/February 2001
WHY THIS RECIPE WORKS
When developing our thin-crust pizza recipes, we were aiming for a slice of postmodern minimalism: a shatteringly crisp, wafer-thin crust with a deeply caramelized flavor that bore no trace of raw yeast or flour. For ease, we used a food pr...